
Pan Fried Fukuyama Scallops with Citrus Tofu Sauce
Level
easy
Cooking
5 min
Preparation
30 min
Ingredients
Servings
8
Scallops | 300 g |
Sundried Tomatoes in Oil sliced | 2 |
Arugula Salad | 100 g |
Croutons | 50 g |
Black Pepper crushed | 1 dash |
Citrus Tofu Sauce | |
Calamansi juice | 50 ml |
Orange juice | 100 ml |
Silken Tofu | 1 packet |
Ginger finely grated | 1 tsp |
Honey | 1 tbsp |
Sesame Oil | 1 tsp |
Olive Oil | 50 ml |
How to cook
Prepare scallops
- Pat the scallops dry with a clean kitchen towel and season with a pinch of salt.
- Pan fry the scallops till golden brown over high heat with some oil.
- Set aside to cool.
Prepare citrus tofu sauce
- Place all the ingredients in a food processor and blend till the texture is smooth.
- Place the citrus tofu sauce in the center of the plate and top it with the seared scallops.
- Garnish with arugula, croutons, sundried tomatoes and a dash of black pepper.
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